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English Pigeon Pie

Name: English Pigeon Pie
Yield: 1 servings
Ingredients: four pigeons; one pound of tenderloin pork; onions; tomato catsup; parsley; salt; pepper; a sprinkling of flour; half a pint of beef stock

From The home cook book, 1905

Serves 1

Can be served hot or cold.

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

713Calories

105 gProtein

24 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories713 kcal

Protein105 g

Carbohydrates24 g

Fiber0 g

Sugars16 g

Total Fat22 g

Saturated Fat6.8 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat4.3 g

Cholesterol299 mg

Sodium2393 mg

Potassium3106 mg

Calcium64 mg

Iron9.7 mg

Magnesium141 mg

Phosphorus380 mg

Zinc9.9 mg

Copper1.2 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A28 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B120.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.9 mg

Folate12 mcg

Choline11 mg

Caffeine0 mg

Water626 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 78. The excerpt below is the record exactly as published.

ENGLISH PIGEON PIE Clean four pigeons, then split in two down the back. Cut one pound of tenderloin pork into small cubes, arrange in a baking-dish with layers of onions, tomato catsup, parsley, pep- per and salt, a sprinkling of flour. Lay the pigeons on this so that the feet of two will protrude from the centre of the crust, dusting the birds with salt, pepper, and flour. Pour over half a pint of beef stock

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